Roasted cauliflower steaks

1 large white cauliflower

Juice of 2 lemon

2–3 garlic clove (finely grated ) — more if you like garlic!

Extra-virgin olive oil — about ¼ cup

Salt to taste

Optional

1 handful of unsalted, roasted hazelnuts (coarsely crushed ) OR 1 handful of pine nuts (cooked in a small amount of extra-virgin olive oil to very lightly “brown” them — about 2 minutes at medium to high heat — need to watch them as they can burn quickly.

Prepare a simple salad to go alongside

Romaine lettuce /other lettuce

Chopped coriander to taste

1⁄2 avocado — cut into chunks and mix with the juice of 1⁄2 lemon

Mix with

Balsamic vinegar to taste (not too much, as it contains quite a bit of sugar)

Extra-virgin olive oil ( drizzle over)

Eat as much of the lettuce as you like. Just don’t overdo the avocado or the oil/balsamic.

Preheat oven to 200 ºC

1. Cut the cauliflower into 3⁄4-inch thick steaks. You should get at least 3 “steaks” per head of cauliflower. Cut longitudinally. Keep the end pieces and the bits that fall off and add them to the roasting pan too.
2. Place into a lightly oiled large roasting pan / dish.
3. Mix the olive oil, lemon juice, garlic, and salt to taste (about two pinches) and then paint / drizzle over the cauliflower steaks on one side.
4. Then grill / roast the cauliflower in a hot oven for 15 minutes and then turn over and paint the other side and roast for another 12 minutes (a few minutes longer if you prefer — you can test it as you go).
5. Sprinkle over the nuts and eat.

Enjoy!